Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
From the very beginning, humans shared resources, protection, and food in exchange for well-being.
Now, it’s in our DNA to share food.
It offers so much more than just physical sustenance.
It gives pleasure, warmth, love, joy, celebration, and nurturing.
It’s why all the best moments in life – weddings, religious events, anniversaries, birthdays – involve sharing food.
Recipe of the Day: Red Bean and Okra Jambalaya
Active Preparation Time: 18 minutes
Total Preparation Time: 1 hour 30 minutes
No matter where you’re from, you can borrow from the culinary melting pot of the world.
The Creole flavors of New Orleans combine a rich tradition of cultures, including African, Caribbean, and the New World.
You might be surprised to find many of these traditional dishes, like jambalaya, are based on plant foods: beans and rice.
This one-pot meal is bursting with flavor: serve it with a crusty whole wheat baguette for a hearty meal.
And the leftovers are wonderful the next day.
Makes 6 servings (about 1-1/2 cups each)
1 teaspoon extra virgin olive oil
1 large onion, diced
3 medium garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
1/4 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon celery salt
Hot sauce, optional
1 cup uncooked short-grain brown rice
2 medium bell peppers (red, orange, green, or yellow), diced
2 medium carrots, sliced
2 celery stalks, sliced
2 cups chopped fresh or frozen okra
One 14.5-ounce can fire-roasted diced tomatoes, with juice
One 15-ounce can red beans, no salt added, with liquid (or 1-3/4 cups cooked, with 2/3 cup water)
2 cups reduced sodium vegetable broth
1/2 cup water
1/4 cup chopped fresh parsley
*Use as many organic ingredients as possible.
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions and cook for 5 minutes.
3. Add the garlic, cayenne, paprika, cumin, chili powder, celery salt, hot sauce (if desired), and rice. Cook for 2 minutes, stirring often.
4. Add the bell peppers, carrots, celery, and okra. Saute for an additional 5 minutes, stirring frequently.
5. Add the tomatoes, red beans, broth, and water. Stir well. Bring to a boil, reduce the heat to medium-low, cover, and cook for 1 hour and 10 to 20 minutes, until the rice is tender, stirring frequently. Add additional water as needed to compensate for moisture lost to evaporation, but avoid thinning the consistency too much (it should be thick).
6. Remove from the heat and sprinkle with the parsley immediately before serving.
Variation: Substitute any other kind of bean for the red beans (such as black beans, chickpeas, or heirloom varieties).
Per serving: 280 calories, 3 g total fat (1 g saturated), 424 mg sodium, 56 g total carbohydrates (7 g sugar), 12 g fiber, 10 g protein.
If you have any questions, send us an email!
Come join us on our natural weight loss journey! We’d love to have you along!
Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN